Below is a weekly list of ideas for what to cook, where to eat, things to consider and actions to inspire. If you have something to add to a future Friday Food list, please share it in the comments section below. Enjoy the weekend.

EAT

Cowgirl Creamery Cooks

Want to innovate the cheese platter this holiday? Check out this appealing new book by Sue Conley and Peggy Smith of Cowgirl Creamery, two cheese makers based out of Pt. Reyes who share recipes and what it takes to become a cheese pioneer.

Click on Image for Ordering information

COOK

Homemade Chicken Stock

Just in time for your Thanksgiving recipes requiring chicken stock, the Smitten Kitchen has reached success in developing a quick, inexpensive way to prepare your own.

I made it this week and am sold. With only five ingredients (chickenwings, onion, garlic, water and salt) and a crock pot, you’ll be armed with a stock far superior in taste to the canned or boxed varieties and for a much lower price.

Rolls for Sandwiches

Never knew that homemade sandwich rolls could be conquered with such minimal effort. A few pantry ingredients go in the mixer for five minutes. Then the fun to handle dough is formed into a roll shape and left to rise on baking sheets for 45 minutes before going into the oven for 10. You can then freeze them in a ziplock bag for later use.

Cinnamon Bread

This bread is another delicious use for the packet of yeast that may be close to expiring in your pantry. The straightforward process as you can see below is fairly satisfying to experience. You can find the recipe at Half Baked Harvest.

GADGETS

Back to Basics Apple Peeler

FOOD NEWS

The Kale and Broccoli Debate in the News!

Time magazine published a list of the 13 Gods of Food last week referencing what happens when an ignored vegetable (like the aforementioned broccoli), or any food for that matter, gets some attention.

Sometimes, a decision in the kitchen of a fancy restaurant far, far away may end up as the vegetable you serve your kids on Wednesday. Take kale, for example. A few months after chef Dan Barber of Blue Hill at Stone Barns in New York wrote up a kale recipe for a food magazine, the once forgotten vegetable became the focus of a healthy trend, a fashionable addition to the foodie plate and now has dug itself into the mainstream.

Or quinoa. Sergio Nuñez de Arco capitalized on this Bolivia-based food for the poor man that has gained recent popularity as the nutritious powerhouse grain and a staple in the gluten-free diet.

Local Innovation

To address the rise in demand for locally sourced produce, relationships were formed between farmers and wholesalers at a University of California workshop this month designed to open up opportunities for relatively small growers to expand their sales beyond farmers markets and CSAs. Read more here.

About

The Real Deal Marin is your source for finding the best in food, whether eating in or dining out. You will find recipes with a clean and simple preparation, restaurants and purveyors that focus on authenticity and reports on efforts to build a better food system.

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